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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 36 |
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A different (read: better) take on the Nanaimo Bar. With a peanut butter base and a lighter filling than custard these are sure to please without being too sweet Ingredients:
1 cup peanut butter |
1/2 cup brown sugar, packed |
1/2 cup corn syrup |
1 cup crisp rice cereal |
1 cup corn flakes |
2 cups icing sugar |
1/4 cup butter, softened |
2 tablespoons light cream |
1 1/2 teaspoons vanilla |
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate |
1 tablespoon butter |
Directions:
1. 1. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved.
2. 2. Remove from heat, stir in rice cereal and cornflakes.
3. 3. Press into lightly greased 9 square cake pan and let cool (10 min in fridge).
4. Filling:.
5. 1. In bowl, beat icing sugar and butter then beat in cream and vanilla.
6. 2. Spread over cereal base, chill for 30 minutes.
7. Topping:.
8. 1. In double boiler, over hot water, melt chocolate and butter, let cool.
9. 2. Spread evenly over filling, chill for 20 minutes.
10. 3. Cut into squares.
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